Bruschetta is one of my favorite appetizers. It was perfect for Thanksgiving because it is light and doesn't weigh you down before a big meal. When I started on my journey I decided bruschetta was a recipe I had to master. Read more to find out about my disastrous first try.

Here is an example of why I desperately needed to learn more about cooking. I went to my go to cookbook (Better Homes and Gardens) found the recipe for bruschetta and off I went. It came out horrible. I thought my favorite cookbook had let me down. After some thinking and trying to figure out what went wrong my boyfriend and I figured out I put too much garlic. I thought when it called for a clove that was the whole thing! I now know that a clove is only a section and a head it the whole thing. My second try was on Thanksgiving, I used the correct amount of garlic and it came out great. Here is the recipe I used:

ingredients

3tablespoonsolive oil

1tablespoonsnipped fresh chives

1tablespoonsnipped fresh basil

1tablespoonlemon juice

1clove garlic, minced

2cupsseeded and chopped plum and/or yellow tomatoes

1/2cupfinely chopped red onion

Salt

Freshly ground black pepper

8 ounceloaf baguette-style French bread

Fresh basil (optional)

directions1.In a medium bowl stir together 1 tablespoon of the olive oil, the chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat. Season to taste with salt and pepper. Set aside.2.Cut the bread into 36 slices. Arrange bread slices on 2 large baking sheets. Lightly brush one side of each slice with some of the remaining 2 tablespoons olive oil. Broil bread, one pan at a time, 3 to 4 inches from heat for 2 to 3 minutes or until toasted. Turn bread and broil other side for 1 to 2 minutes or until toasted.3.To serve, with a slotted spoon, spoon tomato mixture onto the oiled side of each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes. Makes 36 appetizer servings.